Creamy Steak Pasta

Name: Creamy Steak Pasta
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 450 grams (1 lb) rump steak (sirloin in the US); 400 grams (14 oz) dry Rigatoni pasta; 300 millilitre (1 ¼ cup) double cream; ½ teaspoon salt; a generous amount of ground black pepper; 1 teaspoon Dijon mustard; 1 tablespoon balsamic vinegar; 1 tablespoon oil; 1 tablespoon butter; 1 large onion, finely chopped; 3 cloves of garlic, crushed; 1 teaspoon sugar; 200 grams (7 oz) mushrooms, sliced; 4 tablespoons whisky; 150 millilitre (⅔ cup) parmesan cheese, grated; 2-3 tablespoons fresh parsley, chopped

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5.0

117 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Servings
4 servings
Calories
1053 kcal
Course
Main Course
Cuisine
International

Creamy Steak Pasta

Damien Carter

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Our Creamy Steak Pasta recipe is gearing up to be your new favourite pasta dish, especially if you're looking to spoil that special steak enthusiast in your life. This sophisticated, yet very approachable dish, showcases the perfect blend of comforting ingredients: Chunky pasta, succulent steak slices and a creamy, punchy mushroom and whisky sauce.

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Ingredients

Servings

450 grams (1 lb) rump steak (sirloin in the US) or steak of choice, like fillet
400 grams (14 oz) dry Rigatoni pasta or penne
300 millilitre (1 ¼ cup) double cream or heavy cream
½ teaspoon salt
a generous amount of ground black pepper to taste
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon oil for frying, use your favourite
1 tablespoon butter 15g (½ oz)
1 large onion, finely chopped roughly 180g (6 oz)
3 cloves of garlic, crushed or 2 teaspoons garlic paste
1 teaspoon sugar
200 grams (7 oz) mushrooms, sliced use your favourite type
4 tablespoons whisky or bourbon
150 millilitre (⅔ cup) parmesan cheese, grated
2-3 tablespoons fresh parsley, chopped

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Instructions

Massage oil onto both sides of the steak and season to your liking with salt and black pepper.
Heat a frying pan (skillet) or griddle pan over medium-high heat.
Once the pan is hot, add the steak and cook to your liking. As a rough guide, aim for 4 minutes on each side for a medium-rare steak and 5 minutes per side for a medium steak. This may vary depending on the thickness of the steak.
Transfer the steak to a plate and cover it with foil. Set aside to rest.
In a large saucepan, cook the pasta following the package directions. Make sure to generously season the pasta water with salt. As a guide, you will need just under 1 tablespoon of salt for this amount of pasta.
IMPORTANT: Before draining the pasta in a colander, reserve at least ½ a cup of the pasta water. It's easy to forget, place a measuring cup in your colander as a reminder before you start cooking.
While the pasta is cooking, start on the sauce. Combine the cream, half a teaspoon salt, black pepper, dijon mustard and balsamic vinegar in a bowl. Stir and set aside.
Heat the oil and butter in a large frying pan. Once the butter is melted, add the onion and fry for 4 minutes over medium-low heat until the onions are soft.
Add the garlic and sugar, cooking them with the onions for an additional 2 minutes or until lightly browned and caramelised.
Next, add the sliced mushrooms and cook until they turn golden brown, which should take about 4 minutes.
Increase the heat slightly and pour in the whisky. Cook until the whisky is almost entirely evaporated, approximately 2 minutes.
Add the cream sauce you prepared earlier. Stir through and cook for 2 minutes until heated through. Remove the pan from the heat.
Now, add the grated parmesan cheese and chopped fresh parsley. Stir through.
Add the drained pasta and gently combine it with the sauce.
Pour in the reserved pasta water until the pasta reaches your preferred consistency. We typically use the entire ½ cup.
Slice the rested steak into strips. If you like, set aside a few pieces of the cooked steak to arrange on top of the plated pasta later.
Place the pan with pasta back on the stove over medium-low heat.
Add the steak to the pasta and gently stir it through. Keep moving the pasta around until it's heated through.
Serve piping hot, adding an extra flourish of chopped parsley, an extra sprinkle of grated parmesan and plenty of freshly ground black pepper.

Nutrition Information

Show Details

Calories 1053kcal (53%) Carbohydrates 84g (28%) Protein 46g (92%) Fat 55g (85%) Saturated Fat 29g (145%) Polyunsaturated Fat 4g Monounsaturated Fat 19g Trans Fat 0.1g Cholesterol 172mg (57%) Sodium 677mg (28%) Potassium 838mg (24%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 1511IU (30%) Vitamin C 7mg (8%) Calcium 284mg (28%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 1053 kcal

% Daily Value*

Calories	1053kcal	53%
Carbohydrates	84g	28%
Protein	46g	92%
Fat	55g	85%
Saturated Fat	29g	145%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	19g	95%
Trans Fat	0.1g	5%
Cholesterol	172mg	57%
Sodium	677mg	28%
Potassium	838mg	18%
Fiber	4g	16%
Sugar	9g	18%
Vitamin A	1511IU	30%
Vitamin C	7mg	8%
Calcium	284mg	28%
Iron	4mg	22%